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Mini Easter Bundt Cakes

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Mini Easter Bundt Cakes are a delightful way to celebrate the holiday with a festive, bite-sized dessert. These moist, flavorful cakes are beautifully decorated with pastel icing, sprinkles, and edible Easter decorations, making them perfect for family gatherings, brunches, or even Easter baskets. They’re easy to customize with different flavors and toppings, ensuring a treat everyone will love!

Why You’ll Love This Recipe

  • Festive and adorable: Perfect for Easter celebrations.
  • Moist and flavorful: A rich, tender cake with a delicious glaze.
  • Customizable: Use different flavors, colors, and decorations.
  • Mini-sized fun: Great for individual servings.
  • Make-ahead friendly: Bake them in advance and decorate later.

Ingredients

Mini Easter Bundt Cakes this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Buttermilk
  • Powdered sugar (for glaze)
  • Milk (for glaze)
  • Food coloring (pastel shades)
  • Easter sprinkles, candy eggs, or shredded coconut for decoration

Directions

  1. Preheat the oven to 350°F (175°C) and grease a mini Bundt cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
  6. Fill each mini Bundt mold about ¾ full with batter.
  7. Bake for 15–20 minutes or until a toothpick inserted comes out clean.
  8. Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Prepare the glaze by mixing powdered sugar with a few tablespoons of milk until smooth.
  10. Divide the glaze into separate bowls and add different pastel food coloring.
  11. Drizzle the glaze over the cooled cakes and decorate with Easter sprinkles or candy eggs.

Servings and Timing

  • Servings: 12 mini Bundt cakes
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes

Variations

  • Lemon flavor: Add lemon zest and swap vanilla extract for lemon extract.
  • Carrot cake: Mix in shredded carrots and a pinch of cinnamon for a spiced version.
  • Chocolate version: Replace some flour with cocoa powder for a chocolate twist.
  • Gluten-free: Use a gluten-free flour blend.
  • Coconut topping: Sprinkle shredded coconut over the glaze for a fun Easter nest effect.

Storage/Reheating

  • Store: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freeze: Freeze unfrosted cakes for up to 3 months and add glaze after thawing.
  • Reheat: Let chilled cakes come to room temperature before serving.
Print
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Mini Easter Bundt Cakes

Mini Easter Bundt Cakes

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 6–8 mini Bundt cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Easter
Print Recipe

Description

These Mini Easter Bundt Cakes are light, moist, and beautifully decorated with pastel-colored glazes and festive sprinkles. Made with a buttery vanilla cake base, they’re the perfect bite-sized treat for Easter brunch, dessert tables, or gifting!

Ingredients

Units Scale

For the Bundt Cakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional, for extra flavor)
  • 1/2 cup buttermilk
  • 1/4 cup sour cream

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 3–4 tbsp milk (adjust for consistency)
  • 1/2 tsp vanilla extract
  • Food coloring (pastel shades like pink, yellow, and green)

For Decoration:

 

  • Easter sprinkles
  • Mini chocolate eggs
  • Shredded coconut (optional, for a “grass” effect)

Instructions

 Make the Mini Bundt Cakes:

  1. Preheat oven to 350°F (175°C). Grease and flour a mini Bundt cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
  5. Mix in sour cream, then alternate adding dry ingredients and buttermilk, mixing until just combined.
  6. Divide batter evenly into the mini Bundt pan, filling each cavity about ¾ full.
  7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Glaze:

  1. In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
  2. Divide into small bowls and tint each with pastel food coloring.
  3. Drizzle over the cooled mini Bundt cakes.

3. Decorate & Serve:

 

  1. While the glaze is still wet, sprinkle Easter sprinkles on top.
  2. Add mini chocolate eggs to the center of each Bundt cake.
  3. For a fun effect, sprinkle shredded coconut dyed green (with food coloring) around the cakes to resemble grass.

Notes

  • No buttermilk? Use ½ cup milk + ½ tbsp vinegar or lemon juice.
  • Prefer citrus flavor? Add 1 tsp lemon or orange zest to the batter.

 

  • Store leftovers in an airtight container at room temperature for up to 3 days.

FAQs

Can I make these in a regular Bundt pan?

Yes, adjust the baking time to 45–50 minutes for a full-sized Bundt cake.

How do I prevent my cakes from sticking to the pan?

Grease the pan thoroughly and dust with flour or use a nonstick baking spray.

Can I use a cake mix instead of homemade batter?

Yes! Follow the box instructions but reduce the baking time to 15–20 minutes.

What kind of food coloring works best for the glaze?

Gel food coloring gives vibrant pastel shades without thinning the glaze.

How can I make these cakes dairy-free?

Use dairy-free butter and substitute almond or coconut milk for buttermilk.

What’s the best way to drizzle the glaze neatly?

Use a spoon or a small piping bag for controlled drizzling.

Can I make the batter ahead of time?

It’s best to bake the cakes immediately, but you can refrigerate the batter for a few hours if needed.

How do I make these cakes extra moist?

Make sure not to overbake and use buttermilk or sour cream for added moisture.

Can I add mix-ins like chocolate chips or nuts?

Yes! Fold in about ½ cup of chocolate chips, nuts, or dried fruit.

How do I make them look more festive?

Use colorful sprinkles, edible glitter, or small candy eggs for Easter-themed decorations.

Conclusion

Mini Easter Bundt Cakes are the perfect treat for springtime celebrations. They’re easy to make, fun to decorate, and can be customized with different flavors and toppings. Whether served at Easter brunch or gifted in a basket, these mini cakes will be a delightful addition to your holiday festivities!

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